Chicken Spaghetti Pie Minis Recipes

CHEESY CHICKEN SPAGHETTI PIE

Steps:

• Cook and drain vermicelli as directed on package.
• Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• In large bowl, beat egg. Stir in 1/4 cup melted butter and the Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie plate, pushing mixture slightly up side of plate to form crust.
• In 12-inch skillet, melt 1 tablespoon butter over medium heat. Add onion; cook 3 to 5 minutes, stirring constantly, until tender. Stir in mixed vegetables, tomatoes and Worcestershire sauce. Cook 5 minutes. Add cheese; cook, stirring constantly, until melted. Stir in chicken. Spoon evenly into vermicelli-lined pie plate.
• Bake 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.

CHICKEN CARBONARA SPAGHETTI PIE

Steps:

• Butter a 10" deep dish pie plate.
• Preheat oven to 350 degrees F.
• Cook spaghetti, two minutes short of package directions, in salted water. It still should be a bit chewy. Drain and rinse under tap water to stop cooking. Pour back into the pan after cooled and drained.
• Add melted butter, Romano cheese and the two eggs to the cooked spaghetti and mix to combine then pour into the prepared pie plate. Press down and up the sides. Place a parchment circle or plastic wrap over top and press another pie plate down so that it forms a depression. Weight the top plate down and refrigerate while you prepare the remaining ingredients.
• Cook the bacon in a large skillet to crisp and remove to paper towels then coarsely chop and set aside. Save three tablespoons of bacon fat and save the remaining fat for some other recipe or dispose.
• Coarsely cut up the chicken and place in a food processor and pulse until the meat is chopped. Some pieces can be as large as a grape and others as small as a grain of rice.
• Heat the large skillet over medium high heat and add two tablespoons of the bacon fat. Once hot, add the onion, pepper and garlic and cook three minutes.
• Add the remaining tablespoon of bacon fat and add the chicken. Cook until the chicken is no longer pink then remove from heat and set aside.
• Mix the milk and cream in a microwave safe bowl and heat to hot.
• In a small bowl place egg yolk and slowly whisk in about a cup of the hot milk mixture then add that back into the hot milk and whisk. This process tempers the egg yolk so it does not scramble in the hot liquid. Set aside.
• In the pan used to cook the spaghetti, heat the butter over medium heat and once melted, add in the flour and cook for about three minutes stirring occasionally.
• Whisk in the hot milk mixture one third at a time, letting each third thicken before adding the next.
• Season this sauce with salt, pepper, mustard and nutmeg then remove from heat.
• Drain off liquid that formed in the bottom of the cooked chicken pan and pour the solids back in along with the cooked sauce, the cooked bacon and the fontina cheese. Stir to combine.
• Remove the spaghetti lined dish from the refrigerator and make sure the spaghetti kept its shape up the sides.
• Spread the ricotta along the bottom over the spaghetti then pour in the chicken mixture, leaving a spaghetti top edge (like a pie crust edge).
• Bake for 40 minutes, remove and sprinkle on the mozzarella then bake for five more minutes.
• Place under broiler for 2-3 minutes until golden.
• Let the pie sit loosely covered with foil for 20 minutes to set up then cut into six or eight portions and serve with a pie server.

CHICKEN-SPAGHETTI PIE MINIS

Steps:

• Heat oven to 375ºF.
• Cook peppers in large nonstick pan on medium heat 8 min. or until crisp-tender, stirring frequently. Remove from heat.
• Add pasta, chicken, pasta sauce and egg; mix lightly.
• Use tongs to place pasta mixture in 12 muffin pan cups sprayed with cooking spray.
• Top each with 1 VELVEETA piece; press gently into pasta mixture to secure.
• Bake 9 to 10 min. or until heated through. Remove from oven. Let stand 10 min. before removing pies from pan to serve.

MINI CHICKEN POT PIES

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
• Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
• Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
• To re-heat:
• Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.

CHICKEN SPAGHETTI PIE RECIPE

Steps:

• Adjust oven rack to middle position and preheat to 400°F. Bring 2 quarts water to boil in medium pot over high heat. Season generously with salt and pasta. Quickly cook until pasta is al dente (about 2 minutes). Immediately drain and run cold water over pasta to cool. Spread onto a plate and place in the freezer while you prepare the sauce (see note).
• Heat oil in large saucepan over medium heat until shimmering. Add onion and season with salt. Cook, stirring, until just softened, about 5 minutes. Add chicken and garlic, and cook, breaking up with spoon, until chicken is no longer pink, about 2 minutes. Add chili flakes, 1/4 teaspoon black pepper, strained tomatoes, and purée, and bring to a simmer. Cook, stirring occasionally, until lightly thickened and flavors have melded, about 5 minutes. Let cool slightly.
• Place sauce, spaghetti, 5 ounces cheddar, and Parmesan in large bowl. Toss to combine. Spread into 2-quart casserole dish, top with remaining ounce of cheddar, and bake until top is crispy, about 20 minutes. Serve.

QUICK AND EASY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

MINI POT PIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
• Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
• Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
• Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
• Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
• Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
• Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
• Bake for 15 minutes, until golden brown.
• Enjoy!

CHICKEN SPAGHETTI

Steps:

• Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.

ONE-POT CREAMY CHICKEN SPAGHETTI (COOKING FOR 2)

Steps:

• In small bowl, toss chicken, Italian seasoning and pepper flakes. In 4-quart saucepan, melt butter over medium-high heat. Add chicken; cook 2 minutes without moving, until browned on first side. Stir; add mushrooms, and cook 4 to 6 minutes longer, stirring frequently, until mushrooms soften.
• Add spaghetti, broth, whipping cream and garlic. Heat just to boiling over high heat. Reduce heat to medium; cook 12 to 16 minutes, stirring frequently, until pasta is cooked. Stir in spinach and Parmesan cheese. Remove from heat; let stand 1 minute. Stir in lemon juice.

MINI CHICKEN PIES

Steps:

• Roll out pastry until a little thinner than a £1 coin. Cut out 8 x 9cm circles and use to line 8 holes of a muffin tin. Divide chicken, peas and asparagus between moulds, season, then dollop over 1 tbsp crème fraîche.
• Cut out 8 x 7cm circles to make tops for the pies. Lightly brush edges of the pie bases with egg, place each top onto its pie and press down into the filling. Pinch together the sides to seal. Leave to rest in the fridge for 30 mins, or up to 2 days if preparing in advance.
• Heat oven to 200c/fan 180c/gas 6. Brush tops with more egg and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool.